sauteed flounder and more 5/19/2010

salad of radish greens (the same radishes), some dandelion greens, and pieces of romaine lettuce from Garden of Eden, as well as watercress and chopped fresh garlic from the Greenmarket stall of Woori Farm, in Westtown, New York, finished with chopped fennel fronds (Garden of Eden), and a dressing of Ravida (Menfi, Sicily) oil, VEA L’Estournell Garnacha varietal red wine vinegar (Catalonia), accompanied by thin-sliced toasts of two-day-old ciabatta

flounder fillets from Blue Moon Fish, at the Greenmarket, sprinkled with Martin Pouret Orleans white vinegar (from Chardonnay grapes) and salt, lightly-floured and sauteed in oil, then removed from the pan, to which time butter and lemon juice are introduced, scraped together and gently warmed, to be joined by some fresh chopped dill (my alternative to the more conventional parsley) from a small rooted plant picked up at the Shushan Vally Hydro Farm stall at the Greenmarket, the finished sauce poured over the fish; accompanied by boiled red-skinned Desiree potatoes from the Ulster County’s Healthway Farms stall at the Union Square Greenmarket, finished with butter and chopped oregano (also from the Greenmarket); and red chard from Suffolk County’s D&J Organic Farm in the Greenmarket, sauteed with fresh garlic, finished with a little oil